Description
A vibrant and hearty taco salad featuring lentils, fresh veggies, and zesty lime dressing, perfect for any occasion.
Ingredients
Scale
- 1 cup lentils
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup corn (canned or frozen)
- ½ red onion, finely chopped
- 1 cup lettuce, shredded
- ¼ cup cilantro, chopped
- 1 lime, juiced
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Cook the lentils by rinsing under cold water and simmering in boiling water until tender, about 20-25 minutes. Drain and cool.
- Combine cooled lentils, diced bell pepper, halved cherry tomatoes, diced avocado, corn, finely chopped red onion, shredded lettuce, and chopped cilantro in a large mixing bowl.
- Prepare the dressing by whisking together lime juice, cumin, salt, and pepper in a small mixing bowl.
- Dress the salad with the dressing, gently tossing until well-coated.
- Serve the salad on plates with a bowl of tortilla chips for scooping.
Notes
Make-Ahead Tips: Prepare lentils in advance and store in the fridge. Assemble salad right before serving. Customize with additional proteins like grilled chicken or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg